Good Housekeeping 400 Calorie Chicken (Good Housekeeping) (z-lib.org).mobi

SLOW COOKER

These slow-cooked dishes make it easy to get dinner on the table. Just put
all the ingredients in the bowl of your slow cooker in the A.M., and you’ll
have a delicious, ready-to-serve chicken dish in the P.M.

Chicken, Bouillabaisse-Style, ♥
Latin Chicken Stew, ♥
Slow-Cooker Barbecue Chicken, ♥

PHOTOGRAPHY CREDITS

Antonis Achilleos: ♥, ♠
James Baigrie: ♥, ♠, ♦, ♣
Getty Images: Annabelle Breakey, ♥; Alexandra Grablewski, ♥; Tom Grill,

♥ (top);
Brian Leatart, ♥
Brian Hagiwara: ♥, ♠
iStockphoto: Kevin Dyer, ♥; Eric Hood, ♥; Uyen Le, ♥; James McQuillan,

♥; Judd Pilossof, ♥; Tarek El Sombati, ♥ (bottom); Alasdair Thomson, ♥
Frances Janisch: ♥, ♠, ♦
Rita Maas: ♥
Kate Mathis: ♥, ♠, ♦, ♣, $, ¥, £, €
Con Poulos: ♥, ♠, ♦
David Prince: ♥, ♠, ♦
Alan Richardson: ♥
Kate Sears: ♥, ♠, ♦, ♣, $, ¥, £, €, ◊, ¢, Ω
Charles Schiller: ♥
Studio D: Philip Friedman, ♥; J Muckle, ♥
Anna Williams: ♥, ♠

Front Cover: Kate Mathis
Spine: Kate Mathis
Back Cover: Kate Mathis (left), Kate Sears (right)

METRIC EQUIVALENTS

The recipes that appear in this cookbook use the standard United States
method for measuring liquid and dry or solid ingredients (teaspoons,
tablespoons, and cups). The information on this chart is provided to help
cooks outside the U.S. successfully use these recipes. All equivalents are
approximate.

METRIC EQUIVALENTS FOR DIFFERENT TYPES OF
INGREDIENTS
A standard cup measure of a dry or solid ingredient will vary in weight
depending on the type of ingredient. A standard cup of liquid is the same
volume for any type of liquid. Use the following chart when converting
standard cup measures to grams (weight) or milliliters (volume).

USEFUL EQUIVALENTS FOR LIQUID INGREDIENTS BY
VOLUME

USEFUL EQUIVALENTS FOR COOKING/OVEN

TEMPERATURES

USEFUL EQUIVALENTS FOR DRY INGREDIENTS BY WEIGHT
(To convert ounces to grams, multiply the number of ounces by 30.)

USEFUL EQUIVALENTS LENGTH
(To convert inches to centimeters, multiply the number of inches by 2.5.)

THE GOOD HOUSEKEEPING TRIPLE-TEST PROMISE

At Good Housekeeping, we want to make sure that every recipe we print
works in any oven, with any brand of ingredient, no matter what. That’s
why, in our test kitchens at the Good Housekeeping Research Institute,
we go all out: We test each recipe at least three times—and, often, several
more times after that.

When a recipe is first developed, one member of our team prepares the
dish and we judge it on these criteria: It must be delicious, family-friendly,
healthy, and easy to make.

1 The recipe is then tested several more times to fine-tune the flavor and
ease of preparation, always by the same team member, using the same
equipment.

 

 

2 Next, another team member follows the recipe as written, varying the
brands of ingredients and kinds of equipment. Even the types of
stoves we use are changed.

 

 

3 A third team member repeats the whole process using yet another set
of equipment and alternative ingredients. By the time the recipes
appear in our books, they are guaranteed to work in any kitchen,
including yours. We promise.